As I mentioned in THIS POST, I do a lot of the shopping for veggies for the Crudités Harmony Boards at Sprouts. My favorite produce available there is the orange and purple cauliflower.

I had one last crudités and one final fruidités board to make the weekend before I left town. (Fruidités is a word I coined to mean a half crudités and fruit Harmony Board)

I store all the cheese, meat, and fruit for Harmony Boards in my kitchen refrigerator. I store the vegetables in the garage refrigerator. I keep a list in my brain of what vegetables I had on hand, which in hindsight is a mistake.

Anyhow, I went to Sprouts and bought a load of vegetables, including a head of purple cauliflower. Then I came home, pulled out the stock from the garage refrigerator and there was a nearly full head of purple cauliflower. Usually, that would not be of concern, but since I was only 48 hours from hopping on a plane… a problem it was.

In my opinion, there is a nearly perfect way to use up extra vegetables and that is in SOUP! Happily, I also had a few leftover purple potatoes. All these purple vegetables made me excited about purple soup.

Of course, I’ve made cauliflower soup before, but never purple soup. Some of you might be thinking, “What about borscht?” Nope, never made borscht, because I despise beets! Sorry, you’ll have to find a recipe for borscht elsewhere.

Roasted Purple Cauliflower and Purple Potato Soup

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